Laal Mass
Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 5
Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 5
Mustard oil – 3 tbsp
Ghee – 3 tbsp
Cinnamon – 2 no
Cardamom – 2 no
Cloves – 2 no
Onion – 3 no (sliced)
Ginger garlic paste – 2 tbsp
Mutton – ½ kg
Bedgi chilli – 10 no
Coriander leaves – 1 tbsp
Jeera powder – 1 tsp
Garam masala powder – 1 tsp
Chilli powder – ½ tsp
Curd – 200 ml
Salt – as required
Soak the chilli in hot water and make a fine paste using a blender.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil, ghee to the inner cooking pot and let it heat a bit. Add cinnamon, cardamom, cloves, onion and sauté till onion turns brown in color.
Next add ginger garlic paste, sauté for 2 minutes. Then add mutton, salt and mix well.
Now add ground chilli paste, jeera powder, garam masala powder, chilli powder one by one and stir cook till the oil separates. Then add beaten curd with 1/2cup water and mix well. Press cancel to stop saute.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Meat’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 40 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARMmode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Give a quick stir. Switch to Keep warm or Off mode.
Serve the laal Mass with steamed rice.